The combination of chocolate and fruit is a classic one, and these chocolate-covered oranges are a wonderful winter treat.
They're so good, it's surprising how easy they are to make at home. They're ready in just over 30 minutes!
Fruits are sweet and delicious all on their own. But one can't deny that the combination of chocolate and fruit is amazing and that a coating of rich, dark chocolate greatly enhances the flavor of fruits.
Winter is the perfect time to make chocolate-covered oranges! I adore oranges - they are truly nature's dessert. Just like strawberries, oranges don't really NEED a coating of chocolate. 🍊But it does make them even better.
You'll only need a few simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Mandarin orange: Recommended in this recipe because you can peel and section it easily - much more easily than a common orange. But you could also use a small orange if you'd like.
Dark chocolate: The darker you can go and still enjoy it, the better. I typically use either Lindt Excellence 90% cacao or 85% chocolate chips, but you should obviously use what you like.
Avocado oil: Used here to make the chocolate coating shinier and also less prone to breaking as you bite into it. You can also use coconut oil.
Sweetener: This is optional. I use it because the chocolate I tend to use is super-dark. But if you use, say, chocolate with 70% cacao, you might be able to skip the sweetener.
Making these chocolate-covered oranges is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your very first step is to peel the orange and divide it into segments. As mentioned above, this is easiest to do with mandarin oranges.
Now, melt the chocolate in the microwave. You should do so in 2-3 sessions and stir after each session.
Your next step is to stir oil and sweetener (if you're using it) into the melted chocolate.
Now, dip half of each orange segment into the mixture.
Place the dipped orange segments on a wax paper-lined plate and briefly refrigerate them to set the chocolate. That's it!
Melting chocolate in the microwave is quick and easy. You can also use a saucepan, but using the microwave is easier. Just make sure you do it in 2-3 sessions and stir after each session to avoid burning the chocolate.
Frequently asked questions
Yes! Absolutely. It's a matter of personal preference, of course, but the juicy tartness of oranges is beautifully complemented by dark, rich chocolate.
It's best to use oranges that you can peel and section easily because you want uniform segments. So mandarin oranges work well in this recipe.
Although I often use an ordinary small orange and manage just fine. And if you can get blood oranges, they look especially pretty when coated in chocolate.
Here are a few ideas for you for varying the basic recipe:
- As mentioned above, it's possible to use a small regular orange in this recipe.
- After dipping the orange segments, you could sprinkle them with toppings such as finely chopped nuts or shredded coconut.
- If you like white chocolate, you can use it in this recipe. The nutrition info will obviously change.
While I usually serve these oranges as an after-dinner dessert, I sometimes also use them as a quick afternoon snack. Just 2-3 of them perk me up and tide me over until dinner.
You can store the leftovers in the fridge, in an airtight container, for 3-4 days. Remove them from the fridge about an hour before you plan on serving them. Chocolate - and fruit - are always best at room temperature.
I don't recommend freezing the leftovers.
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- 1 large mandarin orange
- 1 oz dark chocolate (I typically use Lindt 90% broken into pieces, or 85% chocolate chips)
- 1 teaspoon avocado oil
- ¼ teaspoon stevia glycerite (optional; equals 1 tablespoon sugar)*
- Peel the orange and divide it into segments. Line a large plate with wax paper.
- Place the chocolate in a small microwave-safe bowl and melt it in the microwave, in two or three 30-second sessions, stirring after each session.
- Stir the oil and the sweetener into the melted chocolate.
- Dip half of each orange section into the melted chocolate. Swirl to allow any excess chocolate to drip back into the bowl.
- Place the dipped orange segments on the prepared plate. Refrigerate them until set, about 20 minutes.